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Turkish eggplant salad with nuts, pomegranate and mint

Turkish eggplant salad with nuts, pomegranate and mint



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Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Turkish eggplant salad with nuts, pomegranate and mint:


  1. Prick the eggplant from place to place with a fork, grease with olive oil and fry in a pan under the lid until soft.

  2. This operation is very fast and you will get after peeling the beautiful eggplant core, clean and white.

  3. Chop half the amount of eggplant, mash the garlic.

  4. After cooling, finely chop the eggplant with a wooden knife or a stainless metal knife.

  5. Do not use the robot or the vertical blender. You run the risk of crushing eggplant seeds and may give the salad a bitter or pungent taste.

  6. In a bowl, mix the yogurt, lemon juice, olive oil and salt until smooth.

  7. Add mint, parsley, chopped walnuts and eggplant. Stir.

  8. Taste and salt or sour if needed.

  9. Garnish the eggplant salad with the remaining walnuts, pomegranate seeds and mint.

Good appetite !!!!!

Tips sites

1

After cooling, finely chop the eggplant with a wooden knife or a stainless steel one.

2

Do not use the robot or the vertical blender. You run the risk of crushing eggplant seeds and may give the salad a bitter or pungent taste.


Nely`s Blog

INGREDIENT:
500 gr cow's cheese
2 eggs
4 tablespoons sugar
250 gr flour
1 teaspoon baking soda
1 pinch of salt
sour cream
blueberry jam, cherries, (what you like)
frying oil

PREPARATION:
The drained cheese is passed and mixed with the yolks, sugar, salt powder and baking soda quenched in lemon juice. Incorporate the beaten egg whites and at the end gradually add the flour and knead until smooth. Pour the crust on the work table sprinkled with flour, form the papanasii in the middle of which a hole is made, then the small balls to put on top. Fry on both sides in a larger amount of oil, over medium heat. When they are ready, take them out with a spatula, drain them on a plate with an absorbent napkin, then place them on a plate, place the balls on top of the papanasil or and garnish with sour cream and jam.
I did it for the first time and they are so good that they are worth trying.
I had 18 pieces. GOOD APPETITE!


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